Laboratory batch chocolate processing unit
Achieve precision in developing chocolate recipes with a compact 3-in-1 unit that integrates mixing, grinding, and conching—ideal for testing small batches before scaling up production.
Mixes, Grinds, and Conches Chocolate and Compounds
The CHOCOCON 100 from Caotech B.V. is a compact, versatile laboratory batch ball mill specifically engineered for the food, confectionery, and bakery industries. This 3-in-1 unit excels in simultaneously mixing, grinding, and conching, ideal for developing chocolate, compound coatings, and fat-based creams. Providing precise control for small batch production, it allows experimentation with new recipes and formulations, ensuring effective testing before scaling up.
With a capacity of 50 kg/h when using crystal sugar, and an end fineness of 22-25 microns achieved in approximately two hours, it efficiently caters to laboratory needs. The machine’s design ensures constant product quality with minimal energy consumption and maintenance requirements. Equipped with an installed power of 18.5 kW and weighing 960 kg, it occupies a limited floor space of 1910 x 970 x 1350 mm, enhancing its laboratory adaptability.
Constructed for easy integration into R&D departments and food laboratories, the CHOCOCON 100 enables chocolate manufacturers to innovate with hazelnut creams, almond butters, nougat-filled creations, and a variety of confectionery coatings. Its low maintenance costs and minimal wear make it a reliable choice for intensive laboratory use, while its energy-efficient performance optimizes operational costs.
Benefits
- Facilitates innovation with efficient 3-in-1 processing for rapid recipe development.
- Lowers operational costs through minimal energy consumption and maintenance requirements.
- Saves laboratory space with its compact design and easy mobility.
- Ensures product consistency with precise control over particle size distribution.
- Supports diverse product testing, from chocolate bars to compound coatings.
- Applications
- Compound coatings,Ice cream coatings,Chocolate,Bread spreads,Fat-based compounds
- End products
- Chocolate truffles,Cocoa butter compound,Chocolate-dipped ice cream bars,Ganache,Almond butter spread,Chocolate bars,Nougat-filled chocolates,Chocolate coated almonds,Fat-based icing,Hazelnut cream
- Steps before
- Collect cocoa beans,Grind cocoa beans
- Steps after
- Recipe testing,Product scaling
- Input ingredients
- cocoa beans,crystal sugar,powdered sugar,ingredients for chocolate,ingredients for creams,ingredients for bread spreads,ingredients for fat-based compounds
- Output ingredients
- chocolate,creams,bread spreads,fat-based compounds,compound coatings,ice cream coatings
- Market info
- Caotech is known for its expertise in designing and manufacturing industrial equipment for processing cocoa, chocolate, and confectionery. The company is reputable for producing high-quality, tailor-made processing machinery, catering to both large-scale operations and niche producers.
- Capacity
- 50 kg/h (crystal sugar)
- Installed power
- 18.5 kW
- Weight
- 960 kg
- Dimensions
- 1910 x 970 x 1350 mm
- Batch size
- 100 kg
- End fineness
- 22-25 microns
- Grinding time
- 2 hours (with crystal sugar)
- Batch vs. continuous
- Batch
- Energy Consumption
- Low energy consumption
- Floor space requirement
- Limited floor space
- Working mechanism
- 3-in-1 mixing,grinding,conching
- Batch vs. continuous operation
- Batch
- Integrated steps
- Mixing,grinding,and conching simultaneously
- Changeover time
- 2 hours for end fineness
- Energy efficiency
- Low energy consumption
- Cleaning method
- Manual
- Automation level
- Manual
- CE marking
- Yes
- Machine footprint
- 1910 x 970 x 1350 mm
- Weight
- 960 kg
- Batch capacity
- 100 kg
- Installed power
- 18.5 kW
- Compact footprint
- Limited floor space